American
Chili Cheese Fries
Oven fries are covered with a quick ground-beef chili and melted cheddar. The fries do the work of a plate of chili, and they soften wherever the chili sits.
- Prep
- 20 min
- Cook
- 40 min
- Total
- 1 hr
- Servings
- 4
- Difficulty
- Easy
Why you’ll love it
- A hot oven crisps the fries without a deep fryer.
- The chili is a short beef sauce, not a long bean pot.
- Cheddar melts on the fries after the chili goes on.
- Tomato paste and cumin give the beef a chili taste without hours on the stove.
Ingredients
Ingredient amounts scale. Oven temperature and cook time do not. Salt, spices, and leaveners are a starting point after you scale. Taste and adjust.
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Instructions
- 1
Heat the oven to 425°F, cut the potatoes into fries, toss them with the oil, salt, and paprika, and spread them on a sheet pan.
- 2
Bake, turning once, until the fries are browned at the edges and crisp.
- 3
Cook the beef and diced onion in a skillet over medium heat until no pink remains and the beef reaches 160°F.
- 4
Stir in the chili powder, cumin, pepper, and tomato paste and cook until the paste darkens and smells toasty.
- 5
Add the broth and crushed tomatoes and simmer until the chili is thick and the onion is soft.
- 6
Spoon the chili over the fries, scatter on the cheddar, and return the pan to 425°F until the cheese melts.
Pro tips
- Dry the cut potatoes well so they brown instead of steam.
- Leave space on the pan; a crowded layer stays pale.
- Keep the chili thick so it sits on the fries instead of soaking them at once.
Easy substitutions
- Ground beef
- Ground turkey
- Cheddar
- Pepper jack
- Russet potatoes
- Frozen oven fries
Storage and reheating
Storage
Store the fries and chili separately, covered, in the refrigerator for up to 3 days.
Reheating
Reheat the fries at 400°F until crisp again and the chili in a skillet until bubbling, then add more cheddar.
Nutrition
Estimates per serving, using standard ingredient averages and rounded to the nearest gram. This is not a lab analysis, and it shifts if you change brands or add sides.
- Calories
- 710
- Protein
- 28 g
- Carbs
- 68 g
- Fat
- 36 g
- Fiber
- 7 g
Moderate · Oven, Stovetop
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From the kitchen
Kitchen tools we love
Practical tools these recipes actually use. This is not a review roundup, and these are not paid placements. If affiliate links are added later, they will be labeled and disclosed.
A heavy 12-inch skillet
Most of the chicken and steak recipes are written for one pan that holds heat. Stainless or cast iron both work.
An air fryer with a real basket
The air-fryer recipes expect a single layer. A crowded basket steams instead of browning.
A half-sheet pan
Drumsticks, potatoes, sausage, and carrots all use one. A dark pan browns faster than a very shiny one.
A sharp chef’s knife
These recipes do not need a specialty blade. A sharp 8-inch knife is faster and safer than a dull one.
A large cutting board
Big enough that the onion and the raw chicken are not sharing the same puddle.
Dry cups and a liquid cup
Desserts in particular expect level dry measures and a separate cup for milk.
An instant-read thermometer
Use it for poultry, pork chops, and meatloaf. Color is a weak guide.
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